High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top unit clams (55F – Cold Holding); shrimp (55F – Cold Holding); bay scallops (47F – Cold Holding); diced tomatoes (54F – Cold Holding); crumble blue cheese (54F – Cold Holding) clams (55F – Cold Holding); shrimp (55F – Cold Holding); bay scallops (47F – Cold Holding); diced tomatoes (54F – Cold Holding); crumble blue cheese (54F – Cold Holding). Per operator held Out of temperature approximately 30 minutes. Not portion or prepared today. Operator placed ice bags on items. Observed in lower flat top cooked spaghetti (55F – Cold Holding); lasagna (55F – Cold Holding); lamb shank (55F – Cold Holding) per operator held out of temperature less than four hours. Operator placed ice packs on items. Not portion or prepared today. Observed in flip top #2 ricotta cheese (53F – Cold Holding); blue cheese crumbles (53F – Cold Holding); shredded mozzarella (52F – Cold Holding); crumble blue cheese (52F – Cold Holding); cooked broccoli (47F – Cold Holding); cooked potatoes (54F – Cold Holding); calamari (54F – Cold Holding); tomato sauce (54F – Cold Holding); Bronzino (55F – Cold Holding) per operator items held out of temperature approximately 30 minutes . Operator placed ice bags on products. Observed at pizza station grilled onions (48F – Cold Holding); roasted peppers (45F – Cold Holding); sliced sausage (45F – Cold Holding) crumble blue cheese (45F – Cold Holding) per operator held out of temperature less than four hours not portion or prepared today. Operator placed ice packs on items. **Corrective Action Taken** – From follow-up inspection 2026-09-01: At time of callback inspection Observed in flip top unit clams (38F – Cold Holding); shrimp (41F – Cold Holding); bay scallops (41F – Cold Holding); diced tomatoes (45F – Cold Holding); crumble blue cheese (45F – Cold ) Observed in lower flat top cooked spaghetti (53F – Cold Holding); lamb shank (46F – Cold Holding) **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on hot line chicken stock (90F – Hot Holding); seafood stock (92F – Hot Holding) per employee held out of temperature less than four hours. Employee placed on stove to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-09-01: At time of callback inspection chicken stock (124F – Hot Holding); seafood stock (135F – Hot Holding) **Admin Complaint**